If you like something…

Author Notes: While I like traditional cooked tomato soup as much as the next person, I think this raw tomato basil soup is even better, especially when you can make it with seasonal organic tomatoes. It’s a bit like a gazpacho, but with a paired down list of ingredients. It’s also easier to make than most gazpacho recipes. I grow a very large variety of heirloom tomatoes in my garden, so I like to mix different colored tomatoes in this soup. A combination of red and yellow tomatoes yields a soup that looks remarkably similar to a cream-based one. - WinnieAb - WinnieAb

Food52 Review: A very simple and lovely soup, especially with the avocado on top. - Cecilia - The Editors

Place all ingredients, except those for the garnish, in a blender (I use a "Blendtec") and process until fairly smooth. If you want it to be completely pureed, blend away until it’s the consistency you like; I personally prefer it to retain some texture. Pour into bowl(s) and add diced avocado and additional fresh basil to garnish, if desired. Serves 1-2; I can easily eat this whole recipe myself.

Hi Dymnyno,The different colored heirlooms do have subtle taste differences. I generally use very ripe yellow and red tomatoes, because they taste the most, well, tomato-like! Green tomatoes are a bit tart, so I wouldn't necessarily use those. But you can use your favorite(s), whatever the color, just as long as they are very ripe!